Alberta Food Handler Practice Test 5

All 30 questions in this test

Every question and its answer choices. The correct answers and explanations appear when you take the test above.

1. How accurate must temperature measuring devices be under the Food Code?

   1. Within ±1 °C in the operating range
   2. Accuracy does not matter if read often
   3. Within ±10 °C at any temperature
   4. Within ±5 °C in the operating range

2. At what temperature must seafood be stored under the Food Code?

   1. 10 °C
   2. 3.3 °C
   3. 7 °C
   4. 5 °C

3. How large must a stall's waste water holding tank be?

   1. Any size, if it is emptied every day
   2. At least 50% of the potable water supply
   3. Exactly the same size as one jug of water
   4. At least 110% of the potable water supply

4. Which statement about an Alberta food handling permit is correct?

   1. It lasts five years and goes with the building
   2. It never expires once it has been issued
   3. It lasts at most one year and cannot be transferred
   4. It can be sold to the next owner of the business

5. After microwaving a potentially hazardous food, what should the cook do?

   1. Serve it straight away without stirring
   2. Put it in the fridge for 10 minutes
   3. Let it stand covered for at least 2 minutes
   4. Check the temperature in one spot only, near the edge

6. What is the best way to speed the cooling of a large batch of rice?

   1. Put the full hot pot in the back of the fridge
   2. Leave it covered in one deep stockpot
   3. Wrap the pot in towels to hold the heat
   4. Divide it into smaller, shallower containers

7. Which bacterium does the Food Code warn can multiply in meat, poultry or gravy held just below hot-holding temperature?

   1. Lactobacillus acidophilus
   2. Saccharomyces cerevisiae
   3. Streptococcus thermophilus
   4. Clostridium perfringens

8. What must a person have before operating a commercial food establishment in Alberta?

   1. A valid food handling permit for that establishment
   2. A letter from a satisfied regular customer
   3. A food safety certificate for every cook
   4. A business licence from the federal government

9. Which of these is listed as a medium-risk food in the Food Code?

   1. Raw chicken
   2. Dry cereal
   3. Soft cheese
   4. Saltines

10. In what order are dishes and utensils properly cleaned?

    1. Remove debris, wash, rinse, then sanitize
    2. Wash, sanitize, then add debris back
    3. Sanitize first, then rinse, then wash with soap
    4. Rinse, sanitize, then towel dry

11. Under the Food Regulation's definition, which of these counts as food?

    1. A paper napkin
    2. Ice served in customers' drinks
    3. A prescription drug kept for staff
    4. A cleaning chemical

12. Why should food thermometers not have glass stems?

    1. Glass reads temperatures too slowly
    2. Glass thermometers are more costly
    3. Broken glass could contaminate food
    4. Glass cannot measure frozen foods

13. A customer returns a sealed container of potato salad to a store. May it be resold?

    1. Yes, as long as it is still sealed and within its best-before date
    2. Yes, if it is put straight back in the fridge
    3. Yes, if it is sold at a lower sale price
    4. No, only low-risk foods in unopened packages may be resold

14. How often should garbage generally be removed from a food establishment?

    1. Daily
    2. Monthly
    3. Weekly
    4. Only when full

15. What does the Food Regulation require about pests in a commercial food establishment?

    1. Pest control is needed only once every five years
    2. A few insects are allowed as long as they stay outside the kitchen area
    3. It must be kept free of pests and conditions that attract them
    4. Pests only matter if an inspector sees them on a visit

16. What kind of food-contact surfaces does the Food Regulation require?

    1. Porous wood so food does not slide
    2. Any material, if covered with a cloth
    3. Decorative materials, as long as they look attractive
    4. Durable, easily cleanable and suitable for their purpose

17. At a temporary food stall, when must a surface be sanitized if it is used for raw and then cooked food?

    1. Only once a week during the event
    2. Only if the surface looks visibly dirty to the cook
    3. Between the raw and cooked food, and at least daily
    4. Only at the end of the whole event

18. Which is a legal duty of every food handler under Alberta's Food Regulation?

    1. Wear a hat outside the kitchen
    2. Wear gloves for every task
    3. Wear clean clothing and footwear
    4. Wear a uniform with a name tag on it

19. What must be done with handwashing stations in a commercial kitchen?

    1. Lock them during busy times
    2. Use them to rinse dirty dishes
    3. Keep them maintained and supplied
    4. Store clean pots inside them

20. When sanitizing with hot water in the third sink, what is required?

    1. At least 100 °C for at least 10 minutes
    2. At least 45 °C for at least 10 seconds
    3. At least 60 °C for at least 30 seconds
    4. At least 77 °C for at least 2 minutes

21. Who should be allowed into food preparation areas, as much as practical?

    1. Family members of staff
    2. Any customer who asks
    3. Delivery drivers on break
    4. Designated food handlers

22. To what minimum internal temperature must poultry be cooked?

    1. 63 °C for 15 seconds
    2. 74 °C for 15 seconds
    3. 60 °C for 1 minute
    4. 68 °C for 15 seconds

23. Under the Food Regulation, which is an example of contamination?

    1. A sandwich that has been cut into four pieces
    2. Soup served in a large bowl
    3. Insect parts found in a bag of flour
    4. Bread placed in a paper bag

24. When is a food-contact surface effectively sanitized under the Food Code?

    1. When germs are reduced by 5 log (99.999 per cent)
    2. When the surface looks shiny and smells clean
    3. When the surface feels dry to the touch
    4. When it has been wiped twice with a damp cloth and left to dry

25. What happens to leftover food after a community organization function?

    1. It is donated to a restaurant for resale
    2. It is kept at the hall for the next event
    3. It is discarded or taken home by the organization's members
    4. It is sold the next day at a bake sale to raise more money

26. A sales rep visits the kitchen. Which rule applies to him?

    1. He may enter only if he removes his shoes first
    2. He may handle food if he is only in the kitchen for a few minutes
    3. He follows the same hygiene and dress rules as food handlers
    4. No rules apply, because he is not an employee

27. How long should invoices and lot codes for delivered food be kept?

    1. 1 year
    2. 90 days
    3. 7 days
    4. 30 days

28. Which foods does the Food Code specifically say must come from approved sources?

    1. Meat, poultry, fish, eggs, milk and sealed canned foods
    2. Only the bread and pastries that are baked fresh each morning
    3. Only spices and herbs grown in other countries
    4. Only bottled water and soft drinks sold cold

29. A festival runs for 5 days. What extra does a food stall need beyond a one-day event?

    1. A permit from the federal government for each day
    2. A second cashier and a larger menu board at the front
    3. Plumbed water, hot water and a sink to wash, rinse and sanitize utensils
    4. Nothing extra at all, because the same rules apply to events of every length

30. Ice was used to chill the outside of drink cans in a cooler. May it be added to a drink?

    1. Yes, if it was made from tap water
    2. Yes, if it is scooped with a clean glass
    3. Yes, if the cans were sealed the whole time
    4. No, ice used for chilling containers is not food